Preheat oven to 425 degrees F.
Press the puff pastry sheet into a tart dish and poke holes in it with a fork.
Bake for 10 minutes, then remove from the oven and lower the heat to 400 degrees F.
Once cooled, spread the creme fraiche onto the tart.
Peel the vegetables into strips with a peeler, lengthwise, and toss them with olive oil in a bowl.
Sprinkle with thyme, salt and pepper and toss well.
Take one strip at a time and roll around the next working from the center to the out.
Bake in the oven for 40 to 50 minutes, until vegetables are tender and puff pastry is golden brown.
